Grilled Chicken Salad



  • 1 1/2 cups Wish-Bone Italian Dressing
  • 2 tablespoons honey
  • 1 1/2 tablespoons prepared mustard
  • 4 boneless, skinless chicken breast halves
  • 1 zucchini (medium, or yellow squash, halved lengthwise)
  • 1 red bell pepper, sliced
  • 6 cups mixed salad greens
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    1. For marinade, blend Wish-Bone® Italian Dressing, honey and mustard. Pour 3/4 cup marinade over chicken, zucchini and red pepper in large, shallow nonaluminum baking dish or plastic bag; turn to coat. Cover, or close bag, and marinate in refrigerator, turning occasionally, up to 3 hours. Refrigerate remaining 1 cup marinade.
    2. Remove chicken, zucchini and red pepper, discarding marinade. Grill or broil chicken and vegetables, turning and brushing frequently with 1/2 cup refrigerated marinade, 12 minutes or until chicken is thoroughly cooked and vegetables are tender.
    3. Meanwhile, toss greens with remaining 1/2 cup refrigerated marinade. To serve, slice chicken breasts and vegetables and arrange over greens.
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